Strawberry tart with puff pastry

• Prepare everything you need. Pour gelatin with water and let the crystals swell. Follow the instructions on the package for the time.
  100 ml water, 15 g gelatin
  

Dough

• For the dough, put flour, butter, salt, and baking powder in the bowl of a food processor.
  100 g butter, 170 g flour, 1 pinch salt, 1 tsp baking powder
  
• Pulse until crumbly, then add the egg.
  1 pc egg
  
• Pulse briefly until the dough comes together. Transfer to plastic wrap and refrigerate for half an hour.
  
• Roll out the dough to a thickness of 3-4 mm and spread it evenly in the baking dish, forming 5 cm high edges. Make sure the layer is even everywhere, make folds and remove excess dough if necessary. Prick with a fork.
  
• Place parchment paper on top and fill with weights, I use beans.
  
• Bake in the oven at 170 ℃ for 10 minutes with weights, then another 10 minutes without weights. Let the shortcrust pastry cool.
  

Cottage cheese cream

• Proceed to the next step only when the crust has cooled. For the cottage cheese cream, put cottage cheese, sour cream, and sugar in a bowl. Optionally, add vanilla.
  200 g cottage cheese, 200 g sour cream, 80 g sugar
  
• Blend with an immersion blender until the sugar granules dissolve. Here it is advisable to use fine sugar or grind it into powder. Melt the swollen gelatin in a water bath (do not boil) and gradually add it to the cottage cheese mixture. Mix well.
  15 g gelatin
  
• Add washed and dried wild strawberries.
  1 glass strawberries
  
• Immediately pour the cream with strawberries into the shortcrust pastry. Act quickly, as the gelatin sets quickly.
  
• Refrigerate for 4-5 hours for the cream to set completely. Sprinkle with fresh strawberries on top. The tart with cottage cheese cream and strawberries is ready.